Front Quarter

Ribs

The lower 3" of the ribs are known as Short ribs. Please choose the thickness and number per pack, unless you desire the Short Ribs in hamburger.

The Upper portion of the ribs can be cut into steaks or roasts. Please select one of the four following options, choosing a thickness and package size for steaks, and the weight for roasts.

Chuck

The Chuck is the shoulder area of the animal and is normally cut into chuck roasts and arm roasts or hamburger. For chuck roasts, you have the option of boneless roasts or bone in roasts.

Hind Quarter

The Round

The Round is the rear end of the animal. Many of the cuts from the Round can be cut into steaks or roasts. Please choose steaks or roasts for the following cuts and select your steak thickness, packaging and whether you would like them cubed (tenderized) or the size of your roasts.

The Loin

Some of the most sought after steaks are found in the loin. T-bones appear at the front, followed by Porterhouse steaks and Sirloin Steaks. Filet Mignon is a cylindrical strip of muscle that runs through the loin. Filet Mignon and New York Strip are the boneless portions of T-bone and Porterhouse Steaks.

The Belly and Tail

The Flank and Short Plate make up the belly of the cow. This meat is often turned into hamburger or can be used as steaks. Flank and Hanger Steaks are great for marinating and Skirt steak is the meat of choice for fajitas. Ox-tail is the cows tail which can be sliced into chucks or turned in hamburger. Please select any desired belly steaks or Ox-tail and the rest will be turned in hamburger.

Flank Steak
Skirt Steak
Hanger Steak
Ox-tail